Tag Archives: Breakfast

Banana Tartine | Recipe of the Week

Gorgeous Weekend Breakfast

For breakfast, I’m usually an avocado or egg on sourdough girl. Everyday.

But sometimes, on a weekend, I fancy something a little different.

The combination of flavours in this recipe is something I never would have expected to work, but it does. Beautifully.

Give it a try, honestly, it’s gorgeous to look at and to eat!


Banana Tartine



Quick After-Work CookbookThe recipe is taken from our FAB Quick After-Work cookbook.

All the delicious and nutritious recipes can be on the table in half an hour or less.

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Recipe of the Week: Frangipane & Apricot Croissants

Frangipane & Apricot Croissants

Warm pastry filled with soft almond and apricot filling. Delicious!

Frangipane & Apricot Croissants

  • Servings: 25
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians


  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting


  1. Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.


This #tripletested recipe is taken from the 2018 Dairy Diary – Britain’s best loved diary!

How to impress with a seriously easy but delicious breakfast

As I am newly married I thought I had better up my game a bit and be a good wife! So yesterday I pulled out all the stops and made breakfast in bed – quite a feat when my better-half usually gets up before 7am!

Bleary-eyed, I fumbled through my trusty Dairy Diary, donned my apron (looking very glamorous over my M&S pjs) and rustled up these rather fabulous Danish Pastries (sshhh he’ll never know how easy they are to make!)

They really are a very easy treat
for a weekend breakfast, I can
highly recommend them!



Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp


  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.


The 2018 Dairy Diary will go on sale VERY SOON! Watch this space…..



Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion


  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted


  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.


This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.








Breakfast Week

Scramble Eggs with Smoked Salmon

Celebrate Breakfast Week with this decadent breakfast from the Take a Box of Eggs cookbook.

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Calories ?766 per portion
Fat 55g (25.2g sat) per portion


  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)


  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.



Take a Box of EggsBuy the brilliant
Take a Box of Eggs
cookbook at just £7.49.

Buy Dairy Diary 2016









Homemade Muesli

Start the day a super-healthy way with this delicious breakfast. 

Dairy Diary Homemade MuesliServes 2
Time 20 mins
249 calories per portion
4G fat of which 1.5G is saturated
Suitable for vegetarians

Porridge oats 40–50g (1½–2oz)
Toasted flaked almonds 40g (1½oz), plus extra for decorating
Semi-skimmed milk 225ml (8fl oz)
Red dessert apple 1 small, cored
Clementine, satsuma or small orange 1, peeled and segmented
Raspberries 8–10
Natural yogurt 4 tsp
Honey 1–2 tsp

1 Dividing equally, put oats and toasted flaked almonds into two serving bowls. Add milk, stir well and leave to stand for 5–10 minutes.

2 Meanwhile, cut the apple into thick slices, and then widthways into small wedges. Remove any thick fibres from the orange and cut segments widthways into small pieces.

3 Sprinkle apple, orange pieces and raspberries over the oats and almonds. Top each with 2 teaspoonfuls of yogurt and then sprinkle on a few more almonds. Drizzle honey over the top and enjoy.

A Dairy Diary recipe.

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